Candied Spicy Walnuts Recipes

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CANDIED WALNUTS



Candied Walnuts image

You can top anything from a salad to ice cream with these or just eat them as is. These I made for Heathers Sweet Potato recipe #91021. Check it out it's yummy!

Provided by Rita1652

Categories     Fruit

Time 5m

Yield 1 cup

Number Of Ingredients 4

1 cup walnuts
2 tablespoons butter
1 -2 tablespoon sugar
1/4 teaspoon cinnamon (optional)

Steps:

  • In a heavy bottom pan heat to medium high heat.
  • Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
  • Pour out on parchment paper separate nuts and cool.

Nutrition Facts : Calories 1017.6, Fat 99.3, SaturatedFat 21.8, Cholesterol 61.1, Sodium 205.2, Carbohydrate 28.7, Fiber 7.8, Sugar 15.7, Protein 18.1

CANDIED WALNUTS



Candied Walnuts image

Turn ordinary walnuts into a taste sensation with this simple candied walnuts recipe that's prepared on the stovetop. With plenty of brown sugar and a hint of pepper, the crunchy candied walnuts are a nice complement to a fruit and cheese tray. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 2 cups.

Number Of Ingredients 5

2 tablespoons canola oil
2 tablespoons balsamic vinegar
1/8 teaspoon pepper
2 cups walnut halves
1/2 cup packed brown sugar

Steps:

  • In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes. , Sprinkle with brown sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. Store in an airtight container.

Nutrition Facts : Calories 124 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

DAWN'S CANDIED WALNUTS



Dawn's Candied Walnuts image

These walnuts are a special treat for Christmas, and are well worth the time it takes to make them.

Provided by Dawn Timmerman

Categories     Appetizers and Snacks     Nuts and Seeds

Time 30m

Yield 16

Number Of Ingredients 6

1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  • Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
  • Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 16.9 g, Cholesterol 0.5 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 39.3 mg, Sugar 13.5 g

SPICED WALNUTS



Spiced Walnuts image

Cayenne pepper gives these slightly sweet walnuts a piquant kick.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 2 cups

Number Of Ingredients 8

1 tablespoon honey
2 teaspoons olive oil
2 cups walnut halves
2 tablespoons sugar
1 teaspoon coarse salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
  • Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

Nutrition Facts : Calories 195 g, Fat 18 g, Fiber 2 g, Protein 4 g

CANDIED SPICY WALNUTS



Candied Spicy Walnuts image

These walnuts add an unusual element to the Gorgonzola and Radicchio sandwich served at Campanile restaurant in Los Angeles.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 6

2 cups water
2 cups sugar
1 3/4 teaspoons cayenne pepper
8 ounces walnut halves (2 cups)
Vegetable oil, for frying
1 teaspoon coarse salt

Steps:

  • In a large saucepan, combine the water, sugar, and cayenne pepper. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to remove any undissolved sugar granules.
  • Add walnuts, and reduce the heat to medium-high. Simmer until the syrup is reduced and thickened, about 20 minutes. The nuts will be very sticky. Use a slotted spoon to remove half of the nuts to a colander to drain, leaving the other half in the syrup. Reduce the heat to low.
  • Meanwhile, fill a medium stockpot with 2 inches of oil. Heat oil to 350 degrees over medium heat. Carefully add the drained nuts, and fry, stirring constantly, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer nuts to a baking sheet. Sprinkle with salt, and let stand until cool. Repeat with remaining nuts. Will keep, stored in an airtight container, at room temperature, for about 2 days.

CANDIED SPICY WALNUTS



Candied Spicy Walnuts image

Provided by Nancy Silverton

Categories     Candy     Nut     Dessert     Fry     Super Bowl     Quick & Easy     Walnut     Winter     Poker/Game Night     Vegan     Simmer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 6

2 cups water
2 cups sugar
1 3/4 teaspoons cayenne pepper
2 cups walnut halves
Vegetable oil (for frying)
1 teaspoon coarse kosher salt

Steps:

  • Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
  • Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)

SPICED CANDIED WALNUTS



Spiced Candied Walnuts image

Provided by Michael Chiarello : Food Network

Time 1h21m

Yield 4 cups

Number Of Ingredients 7

Peanut or canola oil
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
  • Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
  • In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

HOT & SPICY TOASTED WALNUTS



Hot & Spicy Toasted Walnuts image

This is a great recipe for entertaining or for Christmas gifts. WARNING: They don't last long. I found this in Good Housekeeping 11/97

Provided by Colorado Lauralee

Categories     < 30 Mins

Time 25m

Yield 2 cups

Number Of Ingredients 6

8 ounces walnuts (2 cups)
2 tablespoons sugar
1 tablespoon vegetable oil
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt

Steps:

  • Preheat oven to 350*.
  • Place walnuts in a 15 1/2" x 10 1/2" jelly roll pan.
  • Toast walnuts in oven 20 minutes, stirring occasionally.
  • Meanwhile, in a small bowl, mix sugar, vegetable oil, Worcestershire sauce, ground red pepper, and salt.
  • Remove walnuts from oven, drizzle spice mixture over the nuts and toss until thoroughly coated.
  • Spread nuts in a single layer, cool completely in a pan on a wire rack.
  • Store at room temperature in tightly covered container up to a month.
  • Makes about 2 cups.

Nutrition Facts : Calories 854.8, Fat 80.8, SaturatedFat 7.8, Sodium 334.7, Carbohydrate 29.2, Fiber 7.7, Sugar 16, Protein 17.3

SPICED CANDIED WALNUTS



Spiced Candied Walnuts image

This is an easy food gift idea that I got from Food Network. I'm not a walnut person but those in my life that are love these! Thanks to Michael Chiarello of Food Network...this is his recipe.

Provided by Rise3834

Categories     Candy

Time 30m

Yield 4 cups

Number Of Ingredients 7

peanuts or canola oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted

Steps:

  • In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F.
  • While the oil is heating, bring a large pot of water to a boil.
  • Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well.
  • Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
  • (Blanching removes some of the tannins and makes walnuts taste sweet).
  • Transfer to a large bowl with a little water clinging to them.
  • While the nuts are still hot and wet, add the sugar and toss well to evenly coat.
  • The sugar will melt on contact with the hot nuts.
  • Keep stirring and tossing until all the sugar has melted.
  • If bits of unmelted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying.
  • Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
  • (Otherwise, the oil could foam over and burn you).
  • Fry in small batches until the nuts are medium brown, about 1 minute.
  • Be careful not to overcook.
  • Scatter on an unlined baking sheet to cool slightly.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
  • Toss well to distribute the spices and then taste a nut.
  • Add more spice mix, to taste, and toss well after each addition.
  • When cool, pack in an airtight jar.
  • They will keep at room temperature for at least 2 weeks.

Nutrition Facts : Calories 883.7, Fat 76.4, SaturatedFat 7.2, Sodium 584.2, Carbohydrate 46.4, Fiber 8.1, Sugar 32.5, Protein 17.9

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